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Stack of homemade tortillas in a light green linen cloth.
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4.50 from 2 votes

Homemade Flour Tortillas

Homemade flour tortillas make every Tex-Mex meal that much better! They’re simple to make and the flavor is unbeatable. I tested and re-tested to make sure this recipe turns out PERFECT.
Prep Time15 minutes
Cook Time15 minutes
Resting Time1 hour
Total Time1 hour 30 minutes
Course: Breads & Muffins
Cuisine: Southwestern
Servings: 6 (makes 12 tortillas)
Author: Rachel Gurk

Ingredients

  • 3 cups all-purpose flour (whole wheat flour can be substituted for up to half of the flour)
  • 1 teaspoon salt
  • 1 cup hot water, more if needed
  • ⅓ cup shortening

Instructions

  • Mix flour and salt in large bowl; set aside.
    3 cups all-purpose flour, 1 teaspoon salt
  • Measure out hot water in a 2 cup glass measuring cup (microwave safe); add shortening. Microwave for 1 minute. Stir well until shortening is completely melted. If necessary, microwave in 10 second increments until shortening melts and water is very hot.
    ⅓ cup shortening, 1 cup hot water, more if needed
  • Pour the shortening mixture into the bowl with the flour; mix well until mixture forms a ball. If necessary, add more hot water in 1 tablespoon increments. The dough will be somewhat sticky but should form a ball.
  • Cover with a clean kitchen towel; set aside for at least 1 hour. This step is important because the hot water hydrates the flour, ensuring that the tortillas are soft and pliable.
  • When ready to bake tortillas, heat a cast iron skillet over medium heat until hot. Meanwhile, divide dough into 12 balls; on a clean surface, using a rolling pin, roll each ball thinly as possible.
  • When pan is hot, place 1 tortilla in the pan for 10 to 15 seconds, until it puffs up in places and is lightly freckled with light brown spots. Using tongs, flip tortilla over and bake another 10 seconds. Adjust heat if tortillas are browning too quickly. Remove from pan, place on a plate, and cover with a clean towel. Continue cooking tortillas, as directed.

Notes

  • Cooking tip: Be sure pan is hot enough before cooking the tortillas. If it’s not hot enough, the tortilla gets too dry and crispy. It should be lightly freckled with brown spots but not black spots. It's okay if the tortilla puffs up in spots. 
  • Testing note: We tested this recipe several different ways. Hydrating the flour with the hot water/shortening was by far the best way to achieve soft pliable tortillas.
  • Storage & reheating: Cool flour tortillas completely before placing them in a zip-top bag. Store at room temperature for up to 3 days, or freeze them for up to 3 months. Reheat the tortillas in a skillet over medium heat for about 15 seconds on each side until warm and pliable; they can also be eaten at room temperature.
  • Originally posted as Southwestern Homemade Tortillas which included 1 teaspoon taco seasoning. Recipe retested and revised 9/2024.

Nutrition

Serving: 2tortillas | Calories: 328kcal | Carbohydrates: 48g | Protein: 6g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 2g | Sodium: 391mg | Potassium: 67mg | Fiber: 2g | Sugar: 0.2g | Calcium: 11mg | Iron: 3mg

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